Spice-Rubbed Pork Tenderloin with Ancho Chile Mustard Sauce

By Nemo

This is a modification of a recipe from an episode of Bobby Flay's 'Hot Off The Grill' Food Network TV show.

Ingredients

• Spice Rub:
• 4 tbsp chile powder
• 1 tsp jalapeno powder
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp allspice
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• salt and freshly ground pepper
• Ancho Chile Mustard Sauce:
• 4 cups chicken stock
• 1 cup apple juice concentrate
• 6 black peppercorns
• 2 tbsp chipotle peppers in adobo sauce
• 1 tbsp Dijon mustard
• 2 tbsp creme fraiche (or sour cream)
• lime or lemon juice
• Pork:
• 2 pork tenderloins, approx. 12 oz. each
• 2 tbsp olive oil

Details

Servings 4

Preparation

Step 1

Combine chile powder, jalapeno powder, smoked paprika, cayenne pepper, allspice, brown sugar, and cinnamon in a small bowl. Season with salt and pepper and set aside.

Combine chicken stock, apple juice, peppercorns, chipotle and ancho puree in a medium saucepan over high heat and reduce to a sauce consistency. Whisk in mustard and creme fraiche and cook for 1 minute. Season with salt, pepper and lime juice to taste.

Preheat oven to 400 degrees. Dredge the tenderloin in the spice rub mixture and pat off any excess. Heat olive oil in a medium oven-proof skillet until almost smoking.

Add the pork tenderloin and sear well on all sides. Place the pan in the oven and continue cooking to medium-well, about 8-10 minutes (145 degrees internal temp).

Let rest and slice into 1-inch pieces on the diagonal. Spoon sauce onto a platter and top with the slices of pork.